White Cheddar Macaroni and Cheese from Roy Rogers features tender elbow macaroni enveloped in a rich, creamy white cheddar cheese sauce, delivering a comforting blend of smooth and cheesy flavors with a velvety texture.
Equipments
- Large pot
- Saucepan
- Whisk
- Colander
- Wooden spoon
- Measuring cups
- Measuring spoons
- Cheese grater
- Mixing bowl
Ingredients
- 1 lb (450g) elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 1/2 cups shredded white cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
Ensure you use high-quality shredded white cheddar cheese for the richest flavor and smoothest melt in your sauce. Whole milk and heavy cream combine to create the velvety texture that defines this dish, so avoid low-fat substitutes. Measuring ingredients precisely, especially butter and flour for the roux, is crucial to achieving the perfect creamy consistency. Freshly grated cheese melts more consistently than pre-shredded options, which often contain anti-caking agents. Your efforts will help replicate the White Cheddar Macaroni and Cheese from Roy Rogers with its signature creamy and cheesy profile.
Instructions
- Bring a large pot of salted water to a boil.
- Add elbow macaroni and cook until al dente; drain using a colander and set aside.
- In a saucepan, melt unsalted butter over medium heat.
- Whisk in all-purpose flour to form a roux; cook for 1-2 minutes, stirring constantly.
- Gradually whisk in whole milk and heavy cream until smooth.
- Continue to cook, whisking often, until the sauce thickens (about 3-4 minutes).
- Reduce heat to low and add shredded white cheddar cheese, salt, and ground white pepper.
- Stir with a wooden spoon until cheese is fully melted and the sauce is smooth.
- Remove saucepan from heat.
- Place cooked macaroni in a mixing bowl.
- Pour cheese sauce over the macaroni.
- Stir until macaroni is thoroughly coated in the sauce.
- Serve immediately.
Substitution
White Cheddar Macaroni and Cheese from Roy Rogers copycat menu showcases tender elbow macaroni smothered in a velvety, creamy white cheddar cheese sauce. If whole milk or heavy cream is unavailable, you can substitute with 2% milk combined with a tablespoon of butter or half-and-half for a similar richness. Using sharp white cheddar will enhance the flavor, but mild cheddar or a blend of mozzarella and cheddar can work if you want a milder taste or stretch the cheese supply. When grating cheese, it's best to use freshly grated to ensure it melts smoothly without clumping. Your sauce consistency can be adjusted by slowly adding more milk if it becomes too thick during the cooking process.
Tips
When cooking the elbow macaroni, be sure to salt the boiling water generously to enhance the pasta's flavor. Your roux should be cooked just long enough to eliminate the raw flour taste but not browned, ensuring a smooth cheese sauce. Slowly whisking the milk and cream into the roux prevents lumps and achieves the perfect thickness after cooking for 3-4 minutes. Stir the cheese in off the heat to avoid graininess, preserving the sauce's velvety texture.
Nutritions
White Cheddar Macaroni and Cheese provides a substantial source of calcium and protein from the generous amount of white cheddar cheese, supporting bone health and muscle maintenance. The combination of whole milk and heavy cream contributes essential fats and calories that fuel your energy needs throughout the day. Elbow macaroni adds carbohydrates for sustained energy release, making this dish a balanced comfort food option. Keep in mind that the creamy sauce is also high in saturated fat and sodium, so moderation is key for a well-rounded diet.
Storage
Store your White Cheddar Macaroni and Cheese in an airtight container to maintain its creamy texture and rich flavor. Refrigerate promptly and consume within 3 to 4 days for optimal freshness. When reheating, gently warm on the stovetop or microwave, stirring occasionally to prevent the cheese sauce from separating.
Variation or Alternatives
For a variation, try substituting smoked gouda or gruyere cheese in place of white cheddar to introduce a smoky or nutty flavor profile. Using half-and-half instead of heavy cream can reduce richness, making the dish lighter while maintaining creaminess. You may toast the macaroni in the melted butter before adding the flour to enhance the nutty flavor of the roux. Consider topping your mac and cheese with breadcrumbs and broiling briefly for a crunchy, golden crust.
Allergies
White Cheddar Macaroni and Cheese from Roy Rogers contains several common allergens including dairy from whole milk, heavy cream, butter, and white cheddar cheese, as well as gluten from all-purpose flour and elbow macaroni. If you have allergies to milk proteins or gluten, this dish may cause an adverse reaction. Make sure to check ingredient labels and consult with your healthcare provider if you have any food sensitivities or allergies.
Why this recipe?
Roy Rogers' White Cheddar Macaroni and Cheese menu item stands out for its rich, creamy texture and bold white cheddar flavor that appeals to comfort food lovers. This dish uses high-quality ingredients, combining tender elbow macaroni with sharp cheddar cheese in a perfectly smooth sauce, delivering a satisfying taste experience. You can recreate this popular recipe at home to enjoy a restaurant-quality meal at a fraction of the cost while customizing the seasoning to your liking. Trying the copycat version allows you to bring the comforting essence of Roy Rogers' menu into your kitchen with ease.